View Pit Stop page for race #2959 by vchris123 — Ghost race
View profile for Chris (vchris123)
| Official speed | 79.69 wpm (66.26 seconds elapsed during race) |
|---|---|
| Race Start | January 22, 2013 1:15:38pm UTC |
| Race Finish | January 22, 2013 1:16:45pm UTC |
| Outcome | Win (1 of 4) |
| Opponents |
2. br0kenar0w (79.17 wpm) |
| Accuracy | 99.0% |
| Points | 0.00 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |